This creamy chicken pasta soup is a warm hug in a bowl! Loaded with tender chicken, fresh spinach, and sweet carrots, it’s both hearty and wholesome.
I love how the noodles soak up the creamy broth, making each spoonful comforting. Perfect for chilly days or just when I’m craving some cozy vibes! 🥣
Key Ingredients & Substitutions
Olive Oil or Butter: Both add richness to the soup. I often choose olive oil for a healthier option, but butter brings a lovely flavor. You can also use coconut oil or avocado oil if you prefer.
Onion: A medium onion is essential for a flavor base. If you don’t have any, shallots or leeks are good alternatives. They will add a slightly different but still delicious taste.
Garlic: Fresh garlic is best for that aromatic punch. If you’re tight on time, garlic powder can work in a pinch; about 1/8 teaspoon per clove will do the trick.
Carrots: They bring sweetness and color to the soup. If you’re out of fresh carrots, frozen carrots or even sweet bell peppers can substitute well.
Cooked Chicken: Leftover chicken, rotisserie, or even turkey are great choices. For a vegetarian twist, try using chickpeas or white beans instead.
Milk or Half-and-Half: Half-and-half gives extra creaminess, but you can use whole milk, evaporated milk, or even a dairy-free milk option like almond or oat milk if needed.
Pasta: I like using ziti or penne for their perfect shape. If you’re gluten-free, look for gluten-free pasta, or replace it with quinoa or rice.
How Can I Avoid Curdling When Adding Dairy?
Adding milk or half-and-half needs special attention to prevent curdling. The key is to keep the temperature lower.
- Once your pasta is al dente, lower the heat to medium-low before adding milk or half-and-half.
- Stir gently for a couple of minutes until everything is heated through but not boiling.
- If you’re nervous about curdling, you can temper the dairy by mixing in a small amount of hot broth before adding it all.
By following these steps, your soup will be creamy and smooth, just like it should be! Enjoy making it your own with these tips!
How to Make Creamy Chicken Pasta Soup with Carrot and Spinach
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 cups cooked chicken breast, diced or shredded
- 4 cups chicken broth
For the Creamy Element:
- 1 1/2 cups milk or half-and-half (for creaminess)
- 1 cup pasta (ziti, macaroni, or penne)
For the Fresh Ingredients and Seasoning:
- 2 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Salt and black pepper, to taste
- 1 teaspoon dried Italian herbs or oregano (optional)
- Fresh parsley, chopped (for garnish)
- Crushed red pepper flakes (optional, for garnish)
Time Estimate:
This delicious soup takes about 10 minutes to prepare and 20 minutes to cook. So you’ll be enjoying a warm and creamy bowl of goodness in just about 30 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Once hot, add the chopped onion. Sauté for about 3-4 minutes, until the onion turns translucent and smells lovely.
2. Add Garlic and Carrots:
Next, stir in the minced garlic and sliced carrots. Continue to cook for another 3-4 minutes, allowing the carrots to start softening. The aroma will fill your kitchen!
3. Incorporate Chicken and Broth:
Now, it’s time to add the diced chicken to the pot. Pour in the chicken broth and bring everything to a boil. Stir occasionally so nothing sticks to the bottom.
4. Cook the Pasta:
Once the mixture is boiling, toss in your pasta. Cook it according to the package instructions until it’s al dente; this usually takes around 7-9 minutes. Be sure to stir it so it cooks evenly!
5. Add the Creaminess:
After the pasta is cooked, lower the heat to medium-low. Gently stir in the milk or half-and-half. Heat through while being careful not to let it boil, as we want to keep it creamy and smooth.
6. Stir in Spinach:
Add the fresh spinach leaves to the pot. Cook for about 2 minutes, just until the spinach is wilted and vibrant in color.
7. Mix in Parmesan:
Now, sprinkle in the grated Parmesan cheese. Stir until it is melted and makes the soup silky. Season your soup with salt, pepper, and any dried herbs if you’re using them.
8. Serve and Garnish:
Remove the pot from heat. Ladle generous portions of the soup into bowls. Garnish each serving with extra Parmesan, chopped parsley, and a sprinkle of black pepper. Add crushed red pepper flakes if you like a little heat!
9. Enjoy with Toasted Bread:
Serve your creamy, comforting chicken pasta soup warm with toasted bread slices on the side. It’s the perfect companion!
Enjoy your delicious and heartwarming soup!
Can I Use Leftover or Rotisserie Chicken?
Absolutely! Leftover or rotisserie chicken is perfect for this recipe. Just shred or dice it and add it in step 3 when you pour in the chicken broth.
What Pasta Works Best for This Soup?
While ziti, macaroni, or penne are all great choices, you can also use any short pasta you have on hand. If you prefer a gluten-free option, feel free to substitute with gluten-free pasta or even quinoa.
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a bit more broth or milk to restore its creaminess.
Can I Add Other Vegetables?
Definitely! This soup is versatile, so feel free to add other vegetables like peas, bell peppers, or even zucchini. Just make sure to adjust the cooking time to ensure all veggies are tender.
